- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 1074
- Carbohydrate Content: 123g
- Fat Content: 58g
- Fiber Content: 2g
- Protein Content: 12g
- Saturated Fat Content: 31g
- Sodium Content: 1.3g
- Sugar Content: 68g
Chinon apple tarts
Chinon apple tarts is delicious as well as healthy French recipe. It contains good fats and good amount of nutrition due to heavy apple topping. This is a beautiful textured, deliciously creamy, crispy and caramelized tart for health conscious and other.
- red-wine - 375ml red wine, such as Chinon
- sugar - 200g jam sugar
- star-anise - 1 star anise
- clove - 1 clove
- cinnamon-stick - 2 1/2 cm piece cinnamon stick
- allspice - pinch of allspice
- split-vanilla-pod - 1/2 split vanilla pod, seeds scraped out
- puff-pastry - 320g pack ready-rolled all-butter puff pastry
- light-brown-soft-sugar - 4 tbsp light brown soft sugar
- apple - 2-3 eating apples (I used Pink Lady)
- jelly - 3 tbsp red wine jelly (see above recipe)
- creme-fraiche - 100ml creme fraiche
- icing-sugar - 1 tbsp icing sugar
- cardamom-pod - 3 cardamom pods, pods discarded and seeds ground
- To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.
- Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll. Heat the grill to high and heat the oven to 180C/160C fan/gas 4. Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet. Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn't burn. Remove from the grill. Can be done a few hours ahead, and left, covered, out of the fridge.
- Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry. Sprinkle over the remaining sugar and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened. Remove and allow to cool slightly. Warm 3 tbsp of the red wine jelly in a small pan over a low heat with 1 tsp water to make it a little more runny, then brush over the top of the tarts.
- Tip the creme fraiche into a bowl, sift over the icing sugar and cardamom, and mix together. Carefully lift the warm tarts onto serving plates and serve with the cardamom creme fraiche.
French recipe for 4 – 8 people, takes only 20 mins; recipe has red wine, sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod, puff pastry, light brown soft sugar, apple, jelly, crème fraîche, icing sugar and cardamom pod.